January 29, 2010
We've been using one of these over our larger espresso machine for over a year in the test kitchen here at Kitchen Contraptions, and we find it easier to use than our larger espresso machine as well. Considered a portable handheld espresso machine, it pumps up to 16 bars of pressure and makes cafe-quality espresso, cappuccino, Americano, and latte coffee drinks. It does require hot water and an E.S.E. coffee pod, but you can use your instant hot dispenser or boil up some water and start making espresso shots in minutes.
At Handpresso HPWILD Wild 16-Bar Hand-Pump Espresso Machine
January 28, 2010
New York Times guest blogger Paula Crossfield relies on her pressure cooker to make everything from soup to risotto, and says she regularly marvels at the better flavor this method of cooking produces. The key to pressure cooking is in the liquid you add to your grains, beans, veggies and meat. Liquids heat fast, and the steam produced helps build pressure in the sealed pot, quickly tenderizing the fibers of the food inside. The result of that contained cooking holds other surprises: intense flavor, and more nutrients maintained in the food. We like our food rich and intense, thus this article holds true to our ideals.
Want to learn more about the pressure cooked meals? Check out the full article at The New York Times.
January 27, 2010
Steak Station can monitor four steaks at the same time, allowing those commanding the grill to confidently cook multiple steaks each to the desired degree of doneness (we'll take medium rare please). A monitor allows for quick and easy evaluation of how much a steak has been cooked. The colorful Steak Station probes measure from 115°F to 170°F, indicating a complete spectrum of doneness and helping you remember whose steak is whose. Steak Station can also be used in the oven as a regular meat thermometer to monitor meats throughout the cooking process, and it's only going to set you back $29.99 when it's released later this year.
At The Companion Group
January 26, 2010
There's always someone dreaming of the future, and this time they've done an amazing job with a 3D food printer. Marcelo Coelho and Amit Zorhan, the members of MIT’s Fluid Interfaces group have developed a futuristic cooking concept, Cornucopia. The Cornucopia countertop food fabricator with an intuitive interface doesn’t ask you to print a menu instead it prints the food. This inventive cooktop promises to print out the food right in front of you. It’s a concept for now but once it’s out for the production, it’s gonna be important part of our hi-tech modern houses.
Via Hometone and more at TUVIE
January 25, 2010
I'm terrible at cooking pasta - you know why? I have no idea on the time different pasta takes, and it looks like this Perfect Pasta Timer would help me out. This pasta timer accounts for the shape of the noodle and the amount being cooked, signaling when the pasta is cooked to your preferred taste. Its LCD control panel allows you to select from the ten most common pasta shapes, input the amount (1/5, 1/2, or 1 lb.), and choose al dente or regular. The LCD is removable, allowing the probe to be washed in a dishwasher.
At The Perfect Pasta Timer
January 22, 2010
Cooking with the sun is all the rage, and if you're in a place like Haiti with no power and very little resources - a sun oven is going to be a great alternative. That's right - the people over at Global Sun Oven are donating these for disaster relief in Haiti, and we encourage you to click through and help out. If you're so inclined to also purchase one for yourself, each Sun Oven comes with the following goodness:
- Free Black Round Covered Enamelware cooking pot
- Built in thermometer
- Attached one piece collapsible reflectors
- Spill-proof levelator
- Self-contained focusing leg
- Reaches temperatures 360 to 400oF.
- Weighs 21 pounds, opens and folds up in seconds and comes with a carrying handle.
At Global Sun Oven
January 21, 2010
This SousVide Supreme Water Oven combines a thermostatically controlled, touchpad enabled, super slow cooker function with vacuum packed foodstuffs and water to deliver perfectly cooked fish, vegetables, and other sealed items of your choice.
The product of decades of refinement by top chefs, the SousVide Supreme Water Oven cooks sealed food at precise preset temperatures for consistent cooking, and wonderful flavors. Vacuum-sealed food loses virtually none of its flavor or nutrients during cooking, and the pressure encourages flash marinating, naturally enhancing the delicious tastes and aromas of the food with little added seasoning.
We've never used a SousVide Oven ourselves at home, but we have cooked in this style using our slow cooker and some vacuum sealed bags. Given how nerve racking that was, we pretty sure if we'd like a no fuss solution.
Via The Red Ferret Journal at SousVide Supreme Water Oven
January 20, 2010
The Morphy Richards Intellisteam features a backlit blue LCD allowing you to control three separate steaming pods, each with their own steam controls. The Morphy Richards Intellisteam comes loaded with a ton of presets that make steaming various different foods simple. It also features a visible water gauge, auto-off when water runs out and up to 40 minutes of food warming.
What's amazing about the different compartments is that they allow you to make a meal for up to 4 people. We can imagine doing exactly above - some potatoes, rice, and a nice piece of salmon in the Intellisteam.
Via Gizmodo at Morphy Richards
January 19, 2010
This is an interesting gadget for grilling - a Barbecue Hand Crank Fire Air Blower for any grilling situation. This is a hand powered, cranked, BBQ Bellow so you don't have to blow to get things started to get the smoke and flavor moving around the grill. The unit produces a steady and regulated air flow no matter how fast or hard you crank the handle. A steady supply of oxygen is most effective in helping you get the most out of your barbecue. This special kind of Hand Crank Blowers for BBQ stops dust and sparks while working.
January 18, 2010
We're warming up to the idea of replacing all of our pans with enameled cast iron like this Le Creuset skillet. We really want to get rid of any pans with non-stick coating, and these pans made of enameled cast iron excell in heat distribution, retention and have a satin coated finish without non-stick stuff. They are also compatible with gas, electric, induction, and ceramic top ranges for all types of cooking.
At Le Creuset Skillet with Iron Handle
January 15, 2010
We've featured the T-Fal Actifry in the past, and we really liked the promise of no-oil frying. The T-fal Actifry promises to fry your favorite foods using just 1 tbsp of oil - so there is oil in this frying method. The price is $300 - and it's been out for about a year in the UK, and is now just hitting the US market.
What is the T-Fal Actifry? Basically, it's a big nonstick pan equipped with a constantly rotating silicone stirrer. You load all the food into the pan, drizzle it with a relatively small amount of oil and then close the clear lid. The controls include just two buttons—one for on/off, one for a timer. Fired up, hot air blows around making it sound, as you might expect, like a weak hairdryer. The idea is that the air blows the oil around and cooks the food while the spatula keeps everything cooking evenly.
Click on through to Gizmodo for the rest of their review, but in the end the results were mixed.
January 14, 2010
I got up this morning dreaming rotisserie chicken, and then thinking whether or not I could buy one that made more than 1 chicken for the kitchen. Well - it looks like the smallest you can get if you go above the 1-2 chicken size is 8 chickens. This roaster cooks eight three pound chickens in two hours at 350 degrees farhanheit. It has a removable full size base drip tray for easy cleaning, and glass in the front and rear for excellent point of sale - not a big selling point for our kitchen, but I get it. We're thinking this is overkill, but you never know - if you have a family of maybe 16-20 this might not be overkill.
At Anvil America CGA8008 8-Chicken Electric Rotisserie Oven
January 13, 2010
This ceramic based electric skillet is environmentally friendly. The surface is petroleum-free and contains no PTFE or PFOA. You can use the skillet to sear, fry, griddle, simmer, or braise. The skillet has six temperature settings, an indicator light that turns off when the temperature is reached, and a glass lid.
At Cuisinart Green Gourmet Electric Skillet
January 12, 2010
Having spent New Years Eve shucking oysters without a such a glove as above, I can not so safely tell you - you need a glove. I got a bunch of scrapes and cuts that took the last 2 weeks to heal, and I'm thinking just one shucking incident would be one too many. This glove protects hands while using zesters, graters, and yes shucking oysters. It's made out of cut-resistant fibers, and is stretchable, light weight, and breathable. One size fits most, and glove works for right and left hands. The glove is even machine washable.
At Microplane 34007 Cut Resistant Glove
January 11, 2010
We really need a new fry pan, but we're not sure we're ready to go stainless. If we do this 12-Inch stainless steel fry pan with stainless steel lid included looks like it might fit the bill. It features a 3-Ply bonded construction with aluminum core that distributes heat evenly, and cast Stainless steel rivets keep stainless handles permanently secured. It says the pan is easy to clean with the 18/10 stainless steel interior that will not react with food.
At All Clad 12 Inch Stainless Steel Fry Pan with Lid
January 8, 2010
I'm not sure why you would want to peel asparagus, but I like the fact that this peeler snips the stems of asparagus. Would also work for beans and peas.
At Asparagus Peeler
January 7, 2010
This herb chopper is a cutting board and chopper all in one. You remove the double bladed cutter, chop, and store the blade back in the cutting board. It works for garlic, vegetables, and other things that need chopping.
At Compact Herb Chopper
January 6, 2010
Water cooking is the new rage. It involves slowly heating vacuum-sealed food in a water oven at low temperatures. The method allows the food to stew in its own juices and so locks in flavors and the pressure encourages flash marinating. This water oven cooks at preset temperatures, so there is no need to stir or monitor. Food can be cooked for hours and not be overcooked.
At SousVide Supreme Water Oven
January 5, 2010
We remember colored classic Pyrex dishes from our youth, and these rimmed bowls have tops of the same colors. These bowls can be stacked inside each other, and they make storing food easy. Pyrex glass is non-porous, so it won't absorb food odors, food flavors or food stains. And Pyrex glass is safe in the oven, microwave, refrigerator, freezer, and dishwasher.
At Pyrex Smart Essentials 8-Piece Mixing Bowl Set
January 4, 2010
I don't like mushrooms, so I won't be using this. But for all you mushroom lovers, this gadget slices fresh mushrooms. You simply hold the slicer over the mushroom and push down. The container holds them for easy transfer to a pan or bowl. It also works on small fruits and vegetables.
At Mushroom Slicer
January 1, 2010
Happy New Year! December was another cool but amazing month of Kitchen Contraptions - filled with kitchen gadgets, grilling, and other kitchen wonders like the new. Thanks again to all of our loyal readers for visiting us each day, and you can also follow us on Facebook and Twitter.
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